Ratatouille

  • No. Of Serving 8
  • Lunch/Dinner
  • 0

Introduce your customers to an internationally recognized dish with a modern twist. Ratatouille is a perfect veggie option and a fancy filling meal. For best results useTreva tomato paste. Treva tomato paste is sour sweet, that has a natural flavour free from bitter or burnt taste.

Ratatouille is a bright and colorful French dish, with layers of seasonal vegetables and herbal aromas. This recipe is essential to dieversive your veggie menu. It could be served with brown rice, pasta, or crusty bread.

Ratatouille
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  • Treva tomato paste 170 g 170 g
  • onion, chopped 50 g 50 g
  • minced garlic 40 g 40 g
  • olive oil 15 g 15 g
  • water 90 g 90 g
  • salt to taste
  • ground black pepper to taste
  • small eggplant, trimmed and very thinly sliced 50 g 50 g
  • zucchini, trimmed and very thinly sliced 100 g 100 g
  • yellow squash, trimmed and very thinly sliced 100 g 100 g
  • red bell pepper, cored and very thinly sliced 70 g 70 g
  • yellow bell pepper, cored and very thinly sliced 70 g 70 g
  • olive oil 40 g 40 g
  • fresh thyme leaves 2 g 2 g
  • mascarpone cheese 50 g 50 g
  • Tomato Paste
    Tomato Paste
    6x4.3 KG
    210 SAR
    Earn 21 Rewards Points
Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • SpreadTreva tomato paste into the bottom of a 10x10-inch baking dish. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
  • Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
  • Bake in the preheated oven until vegetables are roasted and tender for about 45 minutes. Serve with dollops of mascarpone cheese.

Special Notes:

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